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Pure Dessert

ebook
The acclaimed cookbook author presents a refreshing take on dessert with simple, elegant recipes and delightfully surprising flavor combinations.
When you are working with great ingredients, you want to keep it simple and let them shine. In Pure Dessert, Alice Medrich offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful.
An expert adventurer in the kitchen, Alice offers original creations like sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, and strawberries with single-malt sabayon. She offers inspiring ingredient choices, like using whole grains to bring a lovely nutty quality to cookies and strawberry shortcake; adding a touch of olive oil and sherry to pound cake; making divine soufflés with unexpected cheeses; and infusing ice creams and sherberts with varietal honeys and raw sugars.

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Publisher: Workman Publishing

Kindle Book

  • ISBN: 9781579656850
  • Release date: June 2, 2021

OverDrive Read

  • ISBN: 9781579656850
  • File size: 20434 KB
  • Release date: June 2, 2021

EPUB ebook

  • ISBN: 9781579656850
  • File size: 20434 KB
  • Release date: June 2, 2021

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Formats

Kindle Book
OverDrive Read
EPUB ebook

Languages

English

The acclaimed cookbook author presents a refreshing take on dessert with simple, elegant recipes and delightfully surprising flavor combinations.
When you are working with great ingredients, you want to keep it simple and let them shine. In Pure Dessert, Alice Medrich offers the simplest of recipes, using the fewest ingredients in the most interesting ways. There are no glazes, fillings, or frostings—just dessert at its purest, most elemental, and most flavorful.
An expert adventurer in the kitchen, Alice offers original creations like sesame brittle ice cream, corn-flour tuiles with tangy sea salt and a warming bite of black pepper, and strawberries with single-malt sabayon. She offers inspiring ingredient choices, like using whole grains to bring a lovely nutty quality to cookies and strawberry shortcake; adding a touch of olive oil and sherry to pound cake; making divine soufflés with unexpected cheeses; and infusing ice creams and sherberts with varietal honeys and raw sugars.

Expand title description text